Bouchet

A variation on mead, this beverage starts with toasted honey. Toasting caramelizes the sugars and imparts a smooth, smoky flavor. This is a small batch that I prepared as a proof of concept.

SUGAR	GRUIT
0.5 kg honey	lightly charred white oak spiral
WATER	YEAST
approx 4 L	Hornindahl Kveik OYl-091

PROCESS:

1. Clean and sanitize EVERYTHING.

2. Heat 0.5 kg of honey over low heat in a large kettle until smoking, stirring constantly. Be sure not to let the bottom of the kettle char.

3. When honey takes on a caramel brown color and begins to produce black smoke it is adequately toasted. Add 200 mL of water SLOWLY to cool.

4. Add yeast nutrient and enough water to make 4 L.

5. Measure original gravity and pitch yeast.

6. Place in primary fermentor, close fermentor, and apply airlock.

7. Ferment at 68 F or per yeast recommendations until activity stops. This may take up to several months depending on yeast strain.

8. Check final gravity, calculate %ABV.

9. Keg, pressurize to 10 PSI.

10. Share and Enjoy!


NOTES:

--Best done on a cold day in winter with heavy precipitation. The smell of burning honey attracts bees, and foul weather will help keep them from descending on your brew house.

--Use a light-colored honey. It is hard to tell when dark honey is adequately carmelized.

--Bochet is not a process to use with expensive or exotic honey. Cooking the honey will eliminate most of the subtle notes that particular pollens impart. Clover or mixed is just fine.

--Consider doubling the amount of honey per volume; low OG noted.